Welcome!

Award-winning Chef Phyllis Segura has cooked for people in all walks of life both in the U.S. and E.U. Chef Phyllis has been cooking for special people since 2000.
She attended the Apicius Cooking School of Lorenzo de’Medici in Florence, Italy; received a James Beard Foundation scholarship; attended various New York cooking schools; and watched her grandmother very carefully.
As a personal and private chef Phyllis cooks for individual clients and offers cooking demonstrations regularly. She specializes in small elegant dinner parties, and intimate dinners - plated or buffet, weekday meals and private and group culinary instructions.
The chef prepares a wide variety of cuisines. Whereas a restaurant chef might have a specialty that is served daily, as a personal or private chef Segura applies her skills to the requirements and palates of her clients. Fresh and seasonal ingredients make the best dishes. She is not shy with herbs and spices and will go out of her way to source ingredients.

Vegetarian, Vegan, Macrobiotic, Kosher, grain-free, dairy-free, gluten-free, blood type, diabetic and other special diets are available. Chef prefers to use organic, pesticide and antibiotic free, non-GMO and local products as much as possible.
Consultations with nutritionists are recommended for special needs and diets for proper guidelines.

References and a rate sheet are available. She currently lives in Saugerties, NY.
In 2013 she offered cooking classes in her home kitchen in Spencertown,NY www.reddoorcookingworkshop.blogspot.com

Send an email: info@cookingontheriver.com

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Monday, January 27, 2014

THE ALMOST RIBOLLITA


A LOOK INTO THE POT



I learned to make Ribollita when I was studying in Florence. It’s a Tuscan soup. The name means reboiled. Usually some day old bread is added when it’s reboiled and then baked in the oven. I just made an approximation today. Maybe tomorrow I will add some bread. This soup does not take long to make as it’s done as soon as the vegetables are cooked. Usually I make this totally vegetarian but I’d made some beef stock the other day so I used it in this soup.

The weather outside is frightful but after eating this soup I feel happy inside and well nourished.

THE ALMOST RIBOLLITA

Olive oil
2 carrots, small dice
2-3 stalks celery with leaves, small dice
1 shallot, small dice
1 small red onion, small dice
1 large garlic clove, small dice
2 cups sliced cabbage, any kind
1 carrot, cut in coins
1-1/2 cups crushed tomatoes
1 quart stock or water
1 stalk rosemary, leaves chopped
3-4 stems fresh thyme
2 bay leaves
1 potato with skin, large cubes
1 bunch lacinato kale, stems removed, chopped
1 can cannellini beans, rinsed
1 can chickpeas, rinsed
3-4 tablespoons finely chopped parsley
salt
black pepper from a mill
freshly grated Parmesan cheese


Pour in enough olive oil to coat the bottom of a medium sized soup pot, heat. 

Add the carrots, celery, shallot and onion and sauté until the vegetables are softened but not browned, adding a pinch of salt and pepper. Stir occasionally. 

Add the garlic, sauté 3 minutes. 

Add the cabbage, sauté 5 minutes. 

Pour in the crushed tomatoes and stock. Add another pinch of salt and pepper. 

Add the herbs: rosemary, thyme, and bay leaves. 

Let the soup cook for about 5 minutes, then add the potato. Let cook for 3 minutes then stir in the kale. 

Put half the cannellini beans in a bowl with a little bit of water and puree either with an immersion blender or standing blender. Stir the puree into the soup. 

When everything is cooked through add the rest of the whole cannellini beans and chickpeas. 

Bring to a boil and stir in the parsley. 

Taste to see if you need to add another pinch or two of salt and pepper. 

Put into bowls to serve and sprinkle with a generous amount of freshly grated Parmesan cheese.

[The next class at The Red Door Cooking Workshop and Library in Spencertown, NY is on February 11th. We will be making Gratins. Go to www.reddoorcookingworkshop.blogspot.com for a complete listing. I look forward to hosting you.]